Preheat oven to 350F. In a dutch oven, heat the olive oil and a tablespoon of butter over medium-high heat. Add the butternut squash, onion, a generous pinch of salt, and sauté until softened.

Add the ginger and the curry powder or paste, and cook until very fragrant, about a minute. Add the coconut milk and water, and bring to a simmer. (Boiling will cause the coconut milk to break.) Cook for 15 minutes to allow flavors to come together.

Meanwhile, brush the inside of the sourdough boules with olive oil, and bake for 10 minutes, to lightly toast interior of boule.

Heat a tablespoon of butter in a nonstick pan, and add the reserved interior bread and season with salt. Once crispy, drain on a paper towel lined plate.

Use an immersion blender to puree the soup until completely smooth. Check seasonings, adjusting with salt and freshly ground pepper.